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Yoshikawa Inn

A traditional ryokan (inn) on a quiet sidestreet in Kyoto, the Yoshikawa Inn presents classic Japanese hospitality in a 100-year-old building surrounded by gardens. Guests can eat at the casual twelve-seat counter or in one of nine private tatami rooms. The Inn is known for its tempura—batter-dipped shrimp, pickled mackerel, fiddlehead ferns, mushrooms, or sweet potatoes, for example—served as the last course of a kaiseki (multi-course) meal and kakiage (a mixed, aged tempura) served with rice or chazuke style (hot tea over rice). The house dipping sauce is a closely guarded secret that's been handed down through generations.

Yoshikawa Inn

A traditional ryokan (inn) on a quiet sidestreet in Kyoto, the Yoshikawa Inn presents classic Japanese hospitality in a 100-year-old building surrounded by gardens. Guests can eat at the casual twelve-seat counter or in one of nine private tatami rooms. The Inn is known for its tempura—batter-dipped shrimp, pickled mackerel, fiddlehead ferns, mushrooms, or sweet potatoes, for example—served as the last course of a kaiseki (multi-course) meal and kakiage (a mixed, aged tempura) served with rice or chazuke style (hot tea over rice). The house dipping sauce is a closely guarded secret that's been handed down through generations.